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Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits
- Source :
- Journal of Agricultural and Food Chemistry, Journal of Agricultural and Food Chemistry, American Chemical Society, 2021, 69 (15), pp.4509-4517. ⟨10.1021/acs.jafc.1c00643⟩
- Publication Year :
- 2021
- Publisher :
- American Chemical Society (ACS), 2021.
-
Abstract
- International audience; The aim of this study was to improve our knowledge on the chemical markers of Cognac aromas. We report results concerning the distribution and sensorial impact of 3-methyl-2,4-nonanedione (MND), a well-known compound in aged red wine, reminiscent of anise or "dried fruit", according to its concentration. We assayed first this diketone (solid-phase microextraction (SPME)-gas chromatography (GC)/mass spectrometry (MS), chemical ionization (CI)) in many Cognac samples followed by grappa, brandy, rum, whisky, vodka, and fruit spirits, and concentrations ranged from traces to 11.2 mu g/L. Highest concentrations were obtained in grappa and freshly distilled eaux-de-vie of Cognac samples. Exceeding its detection threshold (100 ng/L, 70 vol %), MND contributes to the anise descriptor of these spirits. Its concentration decreased over aging while being highly correlated with the total amount of fatty acid ethyl ester. In addition, we showed that MND was produced during distillation according to the oxidation state of the white wine as well as the amount of lees used.
- Subjects :
- 0106 biological sciences
oxidation
Distribution (economics)
Wine
Diacetyl
spirit
01 natural sciences
4-nonanedione
Chemical marker
Alkanes
3-methyl-2
Food science
Aroma
biology
Chemistry
business.industry
Alcoholic Beverages
Cognac
aging
010401 analytical chemistry
food and beverages
General Chemistry
biology.organism_classification
0104 chemical sciences
aroma
Odorants
[SDE]Environmental Sciences
distillation with lees
General Agricultural and Biological Sciences
business
010606 plant biology & botany
Subjects
Details
- ISSN :
- 15205118 and 00218561
- Volume :
- 69
- Database :
- OpenAIRE
- Journal :
- Journal of Agricultural and Food Chemistry
- Accession number :
- edsair.doi.dedup.....2463edae5b68f5f73e1677416cad70d2